Comments on: Perfecting Panna Cotta

By: paul

paul — Sat, 06 Mar 2010 14:11:03 +0000

lovely recipe

i’ve just tried with coconut milk and pandan leaf and with a palm sugar reduction fantastic

By: Lime Panna Cotta & Cranberry Compote | The Porky Gourmand

Lime Panna Cotta & Cranberry Compote | The Porky Gourmand — Mon, 27 Jul 2009 14:37:44 +0000

[...] reading the “tastingmenu blog” by a professional chef & her partner, the post on perfecting panna cotta caught my attention. Panna cotta is an italian desert that consists of flavoured cream set in [...]

By: gubgub

gubgub — Sat, 18 Jul 2009 22:32:33 +0000

Agar set soy milk?

That’s actually a japanese classic in its own right – not as rich as panna cotta, and IME not as loosely set, but quite lovely flavoured with a little maple syrup and served with strawberry sauce.

By: Aesthetic Appetite » Rosemary Panna Cotta

Aesthetic Appetite » Rosemary Panna Cotta — Tue, 17 Mar 2009 04:59:58 +0000

[...] honest after a failed first attempt, I came across a blog called The Tasting Menu that had an entry Perfecting Panna Cotta. This was exactly the thoughtful explanation and recipe I was after. It discussed the chemistry of [...]

By: porkygourmand

porkygourmand — Wed, 25 Feb 2009 17:06:57 +0000

Read this post & decided to try to your technique. I kinda cheated by using flavoured gelatin dessert mix. It came out alright… I think. I’ll try again with proper ingredients next time. By the way, you have have a great website.

By: Perfect panna cotta, finally « tasty food

Perfect panna cotta, finally « tasty food — Thu, 03 Jul 2008 11:46:57 +0000

[...] also followed the advice of “Perficting panna cotta” and the result was worth it. The dark chocolate I used, had some tiny pieces of nuts in it, [...]

By: dana

dana — Wed, 07 May 2008 15:20:29 +0000

This recipe has no more ingredients than any other panna cotta, except to flavor it. Lime leaves and lemongrass come from asian markets here in seattle, and chamomile can come from the tea isle. If you don’t have access to these try flavoring a panna cotta with vanilla, simple and classic. I can’t offer alternatives to lemongrass and kaffir, though, their flavor is absolutely unique.

You can order leaf gelatin from the king arthur flour website.

By: clare

clare — Tue, 06 May 2008 14:15:58 +0000

where can I get kafir lime leaves, chamomile buds and lemongrass.I live in an area that thinks parsley is foreign muck!

I have had supermarket panna cotta, and seen it made on TV and there seem to be zillions of recipes – why is this one so different and have so many ingredients? It’s hard to even get leaf gelatine where I live, and we have no car to travel. Any advice on alternatives to the kafir lime leaves, chamomile buds and lemongrass would be helpful.

By: Rogan

Rogan — Tue, 04 Mar 2008 19:32:16 +0000

This turned out really well. I messed it up a bit (I was using gelatin packets and the milk seized when I slowly cooled it to room temperature), but it still turned out great. I ended up flavoring it a bit with vanilla, and using a reduced balsamic glaze spattered artistically on top.

By: Rogan

Rogan — Wed, 30 Jan 2008 18:34:16 +0000

This is a great post, and looks like a great recipe. A friend once made this for me with aged balsamic poured on top — fantastic. I’m going to make this tonight, with maybe orange zest, or vanilla as the only flavoring, and serve with either aged balsamic or maybe reduced balsamic tomorrow as the finale of a five course dinner. I’ll let you know how it turns out.